Beurre noisette beurre blanc

250 grams	butter
2	shallots
2 cloves	garlic
2 sprigs	thyme
10	black pepper grains
10	coriander seeds
600 grams	white wine
100 grams	white wine vinegar

Beurre noisette is caramelized butter and it has a beautiful nutty aromatic flavor. Caramelize the butter on a medium heat and stir it every now and then to prevent the solids from burning. Once the color starts to chance turn the heat down, so you have more control. Then when it’s caramelized pour it into a bowl and let it cool down in your fridge. Now cut the shallots in half and clean them, then slice them in thin slices. Transfer the shallot into a pan and then to the same with the garlic. Also add the thyme, the black pepper grains, the coriander seeds, the white wine and the white wine vinegar. Bring this to a simmer and then let it reduce on a medium low heat till 80% of the liquid is reduced. Once reduced drain it and press all the liquid out the shallots using a ladle so nothing is wasted. This liquid is called castric.

100 grams	castric
20 grams	cream
5 grams	salt
200 grams	cold beurre noisette

Now let’s finish the sauce. Mix 100 grams of the castric we just made with the cream and the salt. Bring this to a boil and then slowly while blending add 200 grams of the cold beurre noisette we also just made. If you reheat the sauce later big chance it will split, but no worries just blend it with a hand blender and you’re good to go.

Recipe used in my double layered quail pasta dish!